Easy Crockpot Breakfast Casserole

In a large skillet, add the butter and melt over medium high heat. Add the bell peppers and onions (and jalapeños if using) and sauté for about 3-4 minutes to soften slightly. Then transfer them in a bowl.

Add the sausage to the same skillet and brown it over medium high heat as well until no longer pink, breaking it up with a spatula as you cook. Remove from heat

In a large mixing bowl, add the eggs, milk, one cup of the cheese, parsley, garlic, salt, and pepper whisk until combined.

Spray the bottom of the crockpot well with cooking spray or grease with oil. Add the hashbrowns, sautéed vegetables, and the cooked sausage and stir to combine.

Pour the egg mixture over top of the mixture and stir.

Sprinkle the remaining cup of cheese evenly over the top.

Place the lid on the crockpot and set it to LOW for 7 hours or HIGH for 4 hours.